With a hint of sudachi: Food plating can facilitate the fondness of food

Sütterlin and Siegrist (2015) set up 4 experiments to find out whether people use simple heuristics to assess the healthiness of food products since for example the inclusion of the word “fruit” in “fruit sugar”, the colloquial name for fructose in Germany could mislead one to perceive the product as relatively healthy due to the […]

This 2016 study investigated the influence that the sensory characteristics and nutrient constituents of drinks have on its satiating effect. The 23 healthy volunteers were given one of four different beverages varying in both overt sensory qualities and covert energy content: thin, low sensory (LS) combined with low energy (LE); thicker, creamier, enhanced sensory (ES) […]